Mushroom-Asparagus Tempeh Pasta

1: Boil the tempeh for 15 minutes in salted water, then remove and cool. Reserve the boiling water for balancing asparagus and cooking pasta.

2: Heat a large sauté pan over medium heat for 3 minutes and add 2 tablespoons of olive oil.

3: Once the oil starts barely smoking, add the mushrooms evenly across the pan and allow to sear unmoved for 3 minutes.

4: Shake the pan to release the mushrooms, then move around and continue to cook for another 2 minutes.

5: Blanch the asparagus during this time, then transfer to the pan with the mushrooms and add a large pinch of salt. Mix together and cook down for 3 to 4 minutes.

6: Remove mushrooms and asparagus from the pan and cube the tempeh.

7: Place the pan back over heat and add another 2 tablespoons of olive oil plus the tempeh. Season with salt and sear until golden brown on all sides, about 3 to 4 minutes.

8: Start cooking the fettuccine noodles in the boiling water.

9: Add the asparagus, mushrooms, and tomatoes to the pan with another pinch of salt and toss together. Cook down for 2 minutes.

10: Add garlic and cook down for another 2 minutes.

11: Start adding ladles of pasta water into the sauté pan to help develop a sauce.

12: Once the pasta is cooked, add it to the sauté pan along with vegan butter, lemon juice, and vegan parmesan. Mix to combine.

13: Serve topped with fresh basil and more vegan parmesan.